Turn tonight’s dinner into a memorable affair with a little pepper jack and a sauce with some zip.
Note: I pureed the prepared sauce ingredients in a food processor for a smooth puree. If you fancy a chunkier sauce with your chicken breast, skip the pureeing and serve it immediately from the pan.
For the Sauce
- 2 Tbsp. olive oil
- 3 scallions, white parts only, chopped
- 1/2 each large orange, yellow, and red bell pepper, chopped
- 2-pint grape tomatoes, quartered
- 3 garlic cloves, chopped
- 2 chipotle chile in adobo sauce, chopped
- 1/2 cup vegetable broth, plus more, as needed
- 1 Tbsp. adobo sauce
- 2 tsp dried oregano
- 1/2 tsp ground cumin
- fresh sea salt and freshly ground black pepper
For the Chicken
- 5 6-oz boneless, skinless chicken breast halves, pounded to 1/3-inch thickness
- 1/2 tsp olive oil for brushing
- Salt and freshly ground black pepper
- 3 Tbsp. chopped cilantro leaves
- 6 Tbsp. grated pepper jack cheese
For the Sauce
- Heat a saucepan over medium-high heat and add bell peppers and scallions. Sauté until it starts to soften. It takes around 4 minutes for this.
- Add the garlic, tomatoes, adobo sauce, chipotle chile, broth, oregano, and cumin, and season with sea salt and freshly ground pepper. Cook until the tomatoes start spreading. It takes around five minutes.
- Shift the mixture to a food processor and beat until smooth, adding a little more broth, if required, to reach the fancied consistency. The sauce should be smooth and thick, but not runny.
- Turn the sauce to the pan and keep warm over low-medium heat while you get the chicken ready.
Procedure For the Chicken
- Preheat the oven to 375F.
- Lay the crushed chicken breasts on a work surface and whisk with olive oil. Season with sea salt and freshly ground pepper and sprinkle with cilantro.
- Spoon two Tbsp. of shredded cheese on each chicken breast, leaving about 1/3-inch space around the sides. Roll up as close as you can, covering in the sides as you go.
- Heat a broad, ovenproof skillet over medium heat-high and add one tablespoon of olive oil. Add the chicken seam-side down and sear until golden on the bottom,. It takes another five minutes.
- Set the chicken over and place the skillet in the oven—Bake for around six minutes. Turn the chicken over again and bake until cooked through and golden-brown for about three minutes. Transfer the chicken to a cutting board and let rest five minutes.
- Divide the sauce among four plates, spooning on enough to make a base for the chicken.
- Slice the breasts into 1/2-inch rounds and place them on top of the sauce.
- Serve it right away.